Date Caramel – 4 Ingredients

by Lou Robbie

This is our ‘guilt free’ caramel sauce. It’s refined sugar free, dairy free, nut free, gluten free, vegan and so creamy … a lovely treat!

Our organic dates are just amazing, they are full of fibre and antioxidants. They are great for your gut and bone health, a natural sweetener and are so easy to store and cook with. I’m never without them. Having a jar of this date caramel in the fridge is just the best when you want a spoon of natural sweetness added to your overnight oats, creamy porridge, yoghurt, toast/ oat crackers, chocolate milkshake, smoothies or banana nice cream. Try it you and you won’t be disappointed.

We have big and small packets of organic dates as well as medjool dates available in the shop all in compostable packaging.

Lou 🙂

Ingredients – makes 1 jar

Method:

Step 1: Put the dates in a bowl, cover with boiling water to help them soften for 10 minutes. Then stain and discard the water.

Step 2: Add the dates to a blender along with the non dairy milk, vanilla and sea salt. Blend until really smooth. I use a smoothie blender for this, it works a treat.

Step 3: Taste the sauce and add more salt if you wish. Scoop the sauce into a clean jar and store in the fridge for 1 week.

Serving suggestions: Add a spoon to your morning oats, eat on crackers or toast with banana, drizzle over pancakes and waffles or with vanilla ice cream….enjoy!

Carrot Cake Bliss Balls

by Lou Robbie

Healthy wholesome sweet and tasty!! Indulge in these easy snacks over the summer holidays.

We were invited to an outdoor picnic last week and I was wracking my head thinking what to bring as a sweet treat. I made these and they went down really well. They are pre portioned, easy to box up and transport, bite sized, no messy fingers and taste top!

We have Irish organic carrots galore and all the ingredients for these tasty balls in stock.

Save them for your next picnic treat.

Lou 🙂

P.S. Let us know if you make them.

Ingredients: makes 15 approx

  • 225g Irish organic carrots grated – 4 small 
  • 75g walnuts
  • 1 cup rolled oats (80g)
  • 10 pitted dates chopped (soaked in hot water for 10 minutes help blend)
  • ½ tsp cinnamon
  • ½ tsp mixed spice (or nutmeg/ginger)
  • 2-4 tbsp hot water to blend- use 2 tbsp to start, you may need more depending on the liquid from the carrots 
  • To roll: 25g desiccated coconut or ground almonds as a substitute 

Method:

Step 1: To a blender add the grated carrots, walnuts, oats, chopped dates, cinnamon, mixed spice and 2 tbsp of hot water. The mix should be sticky, if its a bit dry add a small bit of water and blend again.

Step 2: Blend until you reach they desired consistency, plus for chunky or blend on high for smoother. Test it to see if it will roll into balls.

Step 3: Roll the balls in the coconut and put them on a tray or plate. Let them set in the fridge for 1 hour, then enjoy. They will keep in the fridge in a closed container for 3 days or in the freezer for longer.

Spicy Chickpea and Raw Veg Salad

by Lou Robbie

The best salads are those that have a combination of textures and flavours that pop in your mouth with every fork full. This salad was inspired by the veg in my rescue box and a tin of chickpeas in the cupboard. And I remembered to pluck some mint from the garden for a hint of minty freshness to finish.

We have shared recipes for roasted chickpeas numerous times. They are so quick and easy to make and they add excitement to the plate too.

So roast and toast some chickpeas with spice in the air fryer or oven, whiz up a garlicky dressing and chop your favourite raw veggies and add juicy tomatoes for sweetness and colour.

Just lovely.

Lou 🙂

Ingredients: makes 2 big salads

  • 1/2 cup quinoa
  • For the spicy chickpeas:
  • 1 tin of chickpeas, drained use the chickpea liquid for aquafaba
  • 1 heaped teaspoon of mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika
  • 1 tablespoon olive oil
  • salt and pepper
  • For the dressing:
  • 1/2 cup olive oil, or rapeseed oil
  • 1 clove garlic, crushed
  • lemon juice from 1/2 lemon
  • dash of maple syrup
  • salt and pepper to taste
  • For the raw veggies:
  • 200g cherry tomatoes (approx 18)
  • 1 stick celery
  • 1 small bulb of fennel
  • 1/2 head broccoli
  • Small bunch of mint leaves to serve, baby leaves or finely chopped

Method:

Step 1 – Roast the chickpeas, add the drained chickpeas to the airf ryer basket, sprinkle over some mixed chilli spice – like harissa or cajun spice, or a mix of cumin, chilli & paprika. Season with salt and pepper, drizzle with oil and Air fry 200ºC for 12 minutes. Or roast in the oven on a baking tray 200ºC for 20 minutes.

Step 2: Cook the quinoa in a small pot, add 1/2 cup of quinoa to 1 cup of boiling water simmer until cooked about 10 minutes, then strain.

Step 3: Make the dressing, to a small food processor add the oil, lemon juice, crushed garlic, maple, plus a small pinch of salt and pepper. Whiz until combined, pour into a jug.

Step 4: Quarter the cherry tomatoes and chop the fennel, celery and broccoli. I like mine finely chopped.

Step 5: Build the salad by adding each component to a salad bowl, drizzle over the dressing and mix. Scatter on some mint leaves, serve and enjoy.

PUNCHY SAMBO (chickpea spread & charred veg)

by Lou Robbie

This is the perfect summer sandwich that will keep you going on busy days! The punchy chickpea spread is exciting, so tasty and a nice change from hummus.

Organic roast veg are perfect sandwich fillers and are just the best when grilled, use the bbq if you like. If you don’t have a grill pan use a frying pan to get a few char marks, or stick them under the oven grill!

There are lots of different varieties of organic lettuce growing nicely in our tunnels right now (June) . Load them into the sandwich to add some fabulous farm freshness! We love Irish red and green lettuce or oak leaf. 

Lou 🙂

Ingredients: makes enough for 2 sandwiches

  • For the chickpea spread:
  • 1 tin chickpea drained, 200g
  • 1 pickled gherkin
  • 1 spring onion, chopped
  • 1 clove garlic, finely chopped
  • 1 small bunch herbs, dill, chives or parsley, chopped
  • 1 tsp dijon mustard
  • 3 tbsp mayo – reg or vegan
  • 1/2 tbsp lemon juice
  • salt and pepper to taste
  • For the grilled veg:
  • 1 red pepper, chopped into 4 pieces
  • 1/2 courgette – 6 rings
  • oil to coat
  • For the sandwich:
  • 4 slices of organic sourdough
  • a couple of leaves of Irish green lettuce
  • chilli oil or râyu to finish optional

Method:

Step 1: To make the spread, add all the ingredients to a blender, blend to a chunky consistency. Taste and season to your liking.

Step 2: Put a griddle pan on the hob and get it searing hot. Lightly oil the courgette and peppers and put them onto the hot grill. Cook for a few minutes until they get the charred marks then turn over and cook on the other side, until soft. Add a small sprinkle of salt as they cook. (serve warm or at room temperature)

Step 3: Build the sandwich, toast the bread if you wish. Add the chickpea spread to both sides, layer on a couple of butterhead leaves, the roast veg and spoon over the chilli oil if using.

Carrot & Broccoli Salad (4 ingredients)

by Lou Robbie

The summer is a busy time juggling work, child care, holidays and making the most of the long sunny days. It’s great to have a few super quick salad recipes that take minutes to make but are top on taste!

This is my mothers signature salad. She gets requests for it when we have family get togethers. Its perfect for lunch with soda bread or for supper with some boiled eggs.

Next time you have some Irish organic carrots and broccoli in your veg box give this a go.

What’s your favourite raw vegetable in a salad? Let us know if the comments.

Lou 🙂

Ingredients:

  • 1 small head of broccoli
  • 3 carrots
  • 3-4 tablespoons mayo (regular or vegan)
  • ⅓ cup salted or roasted peanuts
  • Pinch black pepper

Method:

Step 1: Chop the broccoli florets into bite sized pieces, add them to a mixing bowl. You can chop or grate the stalk too, or keep it to chop for a stir fry.

Step 2: Grate the carrots, add them to the broccoli.

Step 3: Season with a pinch of salt and pepper then mix in the peanuts and mayo. Taste it and then transfer into a serving bowl.

Enjoy with a selection of salads and bread.

BBQ- Aubergine & Courgette Skewers

by Lou Robbie

Hot charred and smokey aubergines and courgettes, delicious for a bit of outdoor dining. The best thing about these skewers is that the pre cooked veggies get a coating of garlicky, spicy sweet tangy tomato sauce, that smell so good on the grill. Make sure to turn and char them for extra flavour.

You’ll have seen the veggie skewers with big lumps of aubergine and peppers and courgettes, it’s hard to get the flavour straight to the core, but with these it works a dream!

They are a bit fiddly so I’ve cooked them on a flat frying pan, so be careful on the BBQ. If you char them on the BBQ, pre-soak the wooden sticks in water for 30 minutes to prevent them burning.

Courgettes will be abundant on the farm come July/August so save this to try then too.

Lou 🙂

Ingredients:

  • 1 courgette
  • 1 aubergine
  • Oil, salt, pepper
  • For the sauce:
  • 2 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • 1 tbsp light soy sauce 
  • 1 tbsp honey or maple syrup
  • juice of 1/2 a lime
  • 1 clove garlic, finely grated
  • ½ tsp chilli flakes
  • ½ tsp black pepper 
  • To serve:
  • 1-2 tablespoons toasted sesame seeds

Method:

  • Step 1: Preheat the oven to 180ºC. Line 2 baking trays with parchment paper.
  • Step 2: Slice the aubergine and courgette into fairly thin slices so they cook quickly and are easy to thread onto the skewers. Lay them on the baking trays, brush with cooking oil and sprinkle with salt and pepper. Cook the aubergine and courgette slices for 15-20 minutes until cooked through and soft. Let them cool for 10 minutes.
  • Step 3: While they cool make the sauce. Mix all the sauce ingredients together in a bowl.
  • Step 4: Thread one piece of aubergine and one piece of courgette onto the skewer. Lay on a baking tray and brush on the sauce.
  • Step 5: Heat a frying pan and cook the skewers on the hot pan to sear and char. Brush on more sauce as they cook, turn to cook on both sides.
  • Sprinkle with sesame seeds and serve. Eat them off the skewer, have with salad or add to flatbreads with hummus and enjoy as a sandwich.

Green Cashew Dressing & Cous Cous Salad

by Lou Robbie

This is one of my all time favourite dressings. It is so vibrant and punchy and creamy from the cashews. I ordered a head of Irish red lettuce last week and have been living off it for the last 5 days (it was massive and gorgeous). And I remembered this dressing, I shared a version of it with you last summer. Its just the best and makes enough to last a few days.

Couscous is so quick and handy here but you could add leftover rice, pasta, tinned lentils or beans instead. As well as adding grated carrot, shaved red onion or any leftover cooked veggies that need using up.

Let us know if you try it,

Team GREEN yay!

Lou 🙂

Note: If you love garlic add extra cloves- I usually do.

Ingredients: makes 2 large salads

Method:

Step 1: Begin by making the cous cous. Add the dried cous cous to bowl, add a pinch of salt and top with boiling water. Cover the bowl with a plate and leave it for 15 minutes.

Step 2: Put the cashews into a bowl and cover with boiling water, leave to soften for 15 minutes. if your blender is not very powerful, soak for a full hour.

Step 3: Toast a handful of almonds on a dry frying pan on a low heat, toss ever minute until toasted. Once cooled, roughly chop them.

Step 3: Make the dressing, to a blender add the basil, spinach, the softened cashews plus the water, lemon juice, oil, grated garlic and a good pinch salt, pepper. blend until nice and smooth.

Step 4: Dice the tomatoes and cucumber. Fluff up the cous cous with a fork.

Step 5: Build the salad add the cous cous to a plate, top with lettuce, tomato and cucumber, pour over the dressing and scatter the almonds on top.

Mix and enjoy

3 Ingredient Almond Cookies

by Lou Robbie

Quick, dairy free, vegan, gluten free, refined sugar free, kid approved, only 3 ingredients and very tasty! You need to try these cookies.

My kids are alway hungry and I like to have snacks on hand that have a bit of goodness in them. Almonds are a superfood and while my kids wont eat whole almonds they will happy munch on these cookies instead.

They may not look perfect but for a quick bake they hit the spot. They are crispy on the outside soft in the middle. If you’re feeling extra fancy drizzle some melted chocolate on top.

Will you try them?

Lou 🙂

Ingredients: makes 10 small cookies

Method:

  • Step 1: Preheat the oven 170ºC. Line a baking tray with parchment paper.
  • Step 2: Melt the coconut oil in the microwave or in a small pot and stir in the maple syrup.
  • Step 3: Mix the coconut and maple into the ground almonds and work into a dough. Use your hands to form 10 small balls put them on the baking tray 1.5 inch apart.
  • Step 4: Use a fork to push the balls down and make a crisscross on the top of each cookie.
  • Step 5: Bake in the oven for 8-10 minutes until golden. Cool on a wire rack.

Cauliflower and Potato Satay Curry

by Lou Robbie

This is a very tasty satay curry. I was on a quest to use up a head of organic cauliflower that was looking a bit sad and neglected and I have to say it was delicious in this dish. I hoked and poked in the cupboards, fridge and freezer and managed to find all I needed for this curry without having to buy anything else. Using what you have at home is a great way to prevent food waste and it’s very satisfying using up odds and ends.

This curry needs the potato but add whatever veg you have that needs to be used up like peppers, carrots, courgettes, aubergine, greens. Most veg will work in here whether its fresh or frozen.

I’m a sucker for peanut butter and it helps to thicken the sauce and add that needed protein to keep you fuller for longer.

Will you give it a try? let us know in the comments below.

Lou 🙂

Ingredients:

  • 2 tablespoons cooking oil
  • 1 onion, finely diced
  • 2 cloves garlic, grated
  • 1 tablespoon fresh ginger, grated
  • 3 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli flakes
  • 1 heaped teaspoon brown sugar
  • 1 head of cauliflower, torn into florets
  • 1 sweet potato and 4 regular potatoes about 700g altogether, peeled and cubed
  • 1 tin chopped tomatoes 400g
  • 1 tin full fat coconut milk 400g
  • 500g hot veg stock
  • handful of spinach
  • salt and pepper to taste
  • 100g smooth or crunch peanut butter
  • 2 tablespoons peanuts, salted or roasted

To serve: boiled rice and flatbreads

Method:

Step 1: Warm a wide pot on a medium heat. Add a glug of cooking oil along with the onions, cook for a couple of minutes then add the garlic and ginger. Cook for a further 5 minutes to soften.

Step 2: Add in the spices the curry powder, turmeric, garam masala, chilli, brown sugar and a good pinch of salt and pepper. Toast for a minute or two.

Step 3: Toss in the cubed sweet and regular potato along with the cauliflower and coat in the spices.

Step 4: Pour in the tinned tomatoes, veg stock and coconut milk, stir and simmer for 15-20 minutes.

Step 5: When the potatoes are cooked through stir in the peanut butter, peanuts and spinach. Taste the sauce and adjust if needed. Serve with rice and flatbreads.

Homemade Granola (made in the air fryer)

by Lou Robbie

Toasty, nutty, spiced and fruity granola is a bowl of joy in the mornings. And believe us it tastes nicer when you make it yourself.

I usually make big batches in the oven, 3 times the amount below but I thought I’d try making it in the air fryer for speed and convenience and it did the trick!!

I find that the oats take longer to toast than the seeds and nuts so I recommend doing them separately. Then mix in whatever else you fancy here we went with chia seeds, coconut and mixed dried fruit for a nutrient dense kickstart to the day!

You’ll find all the organic ingredients in our online shop www.greenearthorganics.ie

Of course if you don’t have an air fryer you can make your granola in the oven. I’ll leave more details below.

Lou 🙂

Ingredients:

  • 200g oats
  • 50g butter, melted (dairy or non dairy)
  • 1/2 teaspoon ground cinnamon (add more if you like)
  • 40g maple syrup or honey
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 30g flaked almonds
  • 2 tablespoons chia seeds
  • 30g desiccated coconut
  • 50g dried fruit

Method:

Step 1: Begin by adding the oat to a mixing bowl and stir in the cinnamon.

Step 2: Melt the butter in the microwave or small pot and stir in the maple syrup. Mix this into the bowl of oats and stir to coat.

Step 3: Remove the air fryer rack and tip the buttery oats into the air fryer basket. Air fry at 170ºc for 15 minutes check and shake them every 5 minutes. Once golden and toasted add to a clean mixing bowl.

Step 4: Measure the sunflower seeds, pumpkin seeds and flaked almonds into the air fryer basket. Air fry 170ºc for 8 minutes checking and shaking every 2 minutes.

Step 5: Once toasted add to the bowl with the oats and leave to cool for an hour or two. Pour in the remaining ingredients, chia seeds, coconut and dried fruit, mix with a spoon. When the granola is completely cool store in a jar or air tight container.

**To cook in the oven: After step 2 put the buttery oats onto a baking tray lined with parchment paper. Toast in the oven at 170ºc for 30 minutes until golden, stir a couple of times. Put the sunflower seeds, pumpkin seeds and flaked almonds on a separate baking tray and toast for about 8 minutes. Then continue with step 6.